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Anthocyanins

Anthocyanins are glycosylated flavonoid pigments derived from anthocyanidin parent structures including cyanidin, delphinidin, malvidin, pelargonidin, peonidin and petunidin. In foods, these compounds occur predominantly as glycosides rather than as free anthocyanidins. Much of the human evidence therefore relates to anthocyanin-rich foods, mixed anthocyanin extracts or specific glycosides rather than to isolated anthocyanidin parent compounds. Evidence throughout this section should be interpreted and attributed at the level actually studied.

Delphinidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins.

Malvidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated derivatives, notably in red/purple grapes and blueberries.

Pelargonidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosides and is the dominant anthocyanidin backbone in strawberries.

Peonidin

Anthocyanidin parent compound; occurs in foods predominantly as methylated anthocyanin glycosides, including in cherries, cranberries, and blueberries.

Petunidin

Anthocyanidin parent compound; occurs in foods predominantly as glycosylated anthocyanins, including in blueberries and red/purple grapes.

Overview​

The six entries below are the canonical anthocyanidin parent structures used as ontology entities. They name the chemical backbone, not a claim that isolated aglycones were the intervention in dietary studies.

How to read evidence in this section

  • Isolated parent compound — attribute a finding to cyanidin, malvidin, and so on only if that exact compound was studied.
  • Specific glycoside — attribute the finding to that glycoside (for example cyanidin-3-glucoside / C3G). Do not generalise C3G results to all cyanidin forms or to free cyanidin.
  • Anthocyanin mixture or extract — attribute the finding to anthocyanins or to the named extract.
  • Whole food — attribute the finding to the food or to an anthocyanin-rich food intervention (for example a blueberry trial).

Class-level human evidence from berries, cherries, grapes, purple plant foods, and anthocyanin-rich extracts belongs on this family page. Individual anthocyanidin pages record chemical identity, typical dietary glycoside forms, and food occurrence.

Recipes​

no recipes found (no foods contain this substance)

Foods​

Foods in this ontology are tagged with the specific anthocyanidin backbones they contain. Open an individual entry below to see those food lists. Do not read a food tag as evidence that the isolated parent compound was studied in that food.

Biological Mechanisms and Implications​

The mappings below are anthocyanin-family relationships. They are not substance-specific mappings for cyanidin, delphinidin, malvidin, pelargonidin, peonidin, or petunidin.

No biological targets found for substance: Anthocyanins

References​